1-First Step: Mix the chimichurri sauce

Start by stirring all of the chimichurri sauce ingredients together in a bowl. That means the fresh herbs or oil, red wine vinegar, minced garlic, minced shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, sea salt, and cayenne pepper. Mix everything well so the flavors begin to come together.

Once the sauce is mixed, let it sit at room temperature for two hours. This resting time is important because it gives the herbs, garlic, vinegar, and pepper time to blend into a bold, punchy sauce. If your schedule allows, letting it sit for a few extra hours makes the flavor even better.

2-Second Step: Prep the skewers and grill

If you are using wooden skewers, soak them in water before grilling. The directions call for one hour, while the tips suggest at least 30 minutes to keep them from burning, so giving them more time is a smart move. If you use metal skewers, you can skip this step completely.

Next, preheat your grill to medium-high heat, which is about 425°F. That hot surface helps the steak get a nice sear and gives the shrimp a light char without drying them out. Before you place the food on the grill, oil the grates with a cloth dipped in oil. Avoid spray oil, since that can cause flare-ups and can be harder to control.

3-Third Step: Thread the steak and shrimp

Cut the sirloin into uniform 1-inch cubes so everything cooks evenly. This matters a lot, because uneven pieces can leave you with some overdone bites and some undercooked ones. Thread the steak cubes and jumbo shrimp onto the skewers, alternating them for balanced grilling.

Try to keep the pieces snug but not packed too tightly. Airflow around each piece helps the heat move evenly, and it makes flipping easier later. If your family prefers different doneness levels, you can also cook the steak and shrimp separately.

4-Fourth Step: Season and oil

Brush the skewers lightly with 1 tablespoon oil. Then season both sides with salt and pepper to taste. This light coating helps the steak brown nicely and keeps the shrimp from sticking to the grill.

If you want to keep things extra simple, you can season the steak and shrimp just before grilling. That works well for home cooks who want bold flavor without a long marinade. For a low-sodium version, reduce the salt and let the chimichurri do more of the work.

5-Fifth Step: Grill until done

Place the skewers on the hot grill and cook for 8 to 10 minutes total. Turn them every four minutes so all sides get even heat and nice grill marks. The shrimp should turn white and opaque, while the steak should reach your preferred level of doneness.

For many home cooks, medium-rare to medium works best with sirloin. If you want to be extra careful, use a meat thermometer. Shrimp cook fast, so watch them closely and do not walk too far away from the grill.

6-Final Step: Finish and serve

Remove the skewers from the grill as soon as the steak and shrimp are ready. Drizzle the chimichurri sauce over the hot skewers, or serve it on the side for dipping. The sauce hits the warm meat and seafood and adds instant brightness.

This recipe makes about 12 servings, with 1 kebab per serving. Each serving has about 422 calories, which makes it a satisfying meal without feeling too heavy. Serve it with rice, a crisp salad, roasted potatoes, or grilled vegetables for a complete plate. For another simple recipe idea that fits a busy weeknight, check out this fresh strawberry shortcake recipe when you want a sweet finish.